Lesson Notes By Weeks and Term v4 - JHS 3

Lesson Video

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Performance objectives

• Identify at least three basic dry cooking methods.
• List foods that can be prepared using each method.
• Explain the advantages of dry cooking methods.
• Demonstrate planning a simple meal using a dry cooking method.

Lesson summary

This lesson introduces learners to the fundamental principles of dry methods of cooking. In our daily lives in Ghana, we enjoy a wide variety of delicious foods, from the roasted plantain ("Kofi Brokeman") sold on the street corner to the fresh sugar bread from the local bakery and the grilled tilapia served at gatherings. Understanding how these foods are prepared using heat without water is a crucial life skill. This knowledge is not only important for preparing meals at home but also forms the foundation for future careers in catering, food science, and hospitality.

Lesson notes

A. What are Dry Methods of Cooking?

Dry methods of cooking are techniques that use heat to cook food without the use of water or any water-based liquid like stock or soup. The heat is transferred to the food through hot air, hot metal, radiation, or hot fat/oil.

Think of it this way: if you are not boiling, steaming, or stewing, you are likely using a dry method of cooking.

B. Types of Dry Cooking Methods